BIZZY BAKES

I make salmon, so often, it is easy to confuse my recipes. We love salmon so I admit, it is hard for us to consider almost any salmon recipe, a failure. Some are not particularly good looking but tasty, they are. This one, my guests also loved, so it is probably a winning recipe. It originated from Baked Dijon Salmon from allrecipes .com. I have been, recently, making lots of salmon with soy or Teriyaki sauce and as much as I love that, I wanted a real change. Honey and Mustard was the way to go. To me, a touch of sweetness is important for salmon. You can use brown sugar or agave, instead of the honey, if that is your choice. The idea is to have some sweetness. This was a successful recipe but as I said, it is difficult to go wrong with salmon in our house. I plan to make this several times over. Honey Dijon Baked Salmon Ingredients: 1 tablespoon olive oil 1 1/2 tablespoons honey 1/4 cup flax seed meal 1/4 cup finely chopped walnuts 2 teaspoons chopped fresh parsley...

Campanelle  al Salmone I made this dish, this week, to eat after the fast last Sunday. I did not have enough tomatoes and yet, it formed a light coating on the pasta (I used a different shape than suggested) and salmon. This is a fabulous dish which I enjoyed immensely. This is the kind of recipe which keeps you busy step following step. That does not mean it is difficult. It simply is a steady stream of small moves. The ingredients are simple and the only thing, I did not have in the house was the cream. Tomatoes, garlic, olive oil, red pepper flakes, salmon, pasta, cream and basil make up this dish that magically goes together. This is for our group who is cooking from Thirty Minute Pasta by Giuliano Hazan. To see what the other ladies made check out Kayte , Margaret , Peggy , Glennis .     Treasure Box Tuesda y    H earth and Soul Hop       Tuesday’s Table                  Fat...

Sarah has chosen  Pacific Rim Salmon Burgers found on page 91 in Weeknight Wonders.  The more, I cook from this book, the happier I become.  The recipes work and they are healthy.  I have not had difficulty finding the ingredients and most recipes are NOT time consuming or difficult. This brings back memories of our original group, CEiMB, when week after week, I made dinner that both hubby and I loved.  It was three cheers for Wednesday nights which was Ellie's night. I was as excited then as I am now, to see what we were making, each week. If you have not cooked anything from Ellie Krieger and would like to get to know her style better, feel free to join us weekly.  There are no minimum requirements.  You will find us on our page and see what we are doing. These salmon burgers are nothing like any burger, I have had, in the past.  The salmon adds lots of flavor while soy sauce, garlic, scallions, red bell pepper, sesame oil and ...

In my quest to find soft foods, my husband can eat, I decided to try to do something with salmon since that is one of his favorites.  I poached the salmon in water and then put it through the mini food processor with some bell pepper and some seasoning.  It turned out to be delicious and can be eaten hot or cold.  It is good plain or on crackers or in a sandwich. I hate to admit how much of his salmon delight, I managed to eat. Salmon Delight Ingredients: 1 salmon fillet without skin 1 tablespoon mayonnaise (optional)  There is no reason for the mayo but I had to  make it creamier for my husband so I added it. 1/4 of red bell pepper, chopped pepper to taste 1/4 teaspoon oregano Method: Place all ingredients into mini food processor and mix until desired consistency.   Place in small bowl or scoop and put balls of salmon on spinach or lettuce. Eat and enjoy. linked to:       Treasure Box Tuesda y...

I made these once before and I didn't learn my lesson or more to the point, I didn't leave myself a note, not to add the spinach.  Even though I chopped it into small pieces, it was still too big to fit easily into the batter.  It caused some of the patties not to adhere easily.  As you can see, I could not get nice round patties.  They tasted fine despite this. Baked Southwestern Style Salmon Cakes adapted from Cook's Illustrated Ingredients: 2 cups flaked cooked salmon 1 red bell pepper, cored, seeded and chopped fine  3/4 cup frozen corn, thawed 1 cup chopped baby spinach 4 scallions minced 1 teaspoon dried cilantro  1 cup dried Panko crumbs  1/4 cup mayonnaise  1 large egg Salt and ground black pepper to taste Method: Preheat oven to 350 degrees In a small bowl combine  the breadcrumbs with the eggs, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Mix well. Ge...

I had a delicious chicken dish at a friend's home and decided then and there to make it.  When I was making salmon, last night, I thought about doing something similar with the fish.  In looking for a recipe with salmon and caramelized onions, I found this recipe, which is probably the best salmon, I have made.  The spices worked well together and the sweetness of the onions was icing on the cake. Spicy Salmon with Caramelized Onions ( allrecipes) Ingredients: 1/2 teaspoons ground black pepper 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon minced garlic 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1/2 teaspoon onion powder 1/4 teaspoon salt 1 tablespoon olive oil 2 (6 ounce) salmon fillets 2 tablespoons olive oil 1 1/2 tablespoons minced onion Method: Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Sp...

We often make a honey mustard sauce to be used in many ways but I have run out of honey and chose to substitute real maple syrup.  What a good move that was.  The maple blended beautifully with Dijon with a bit of horseradish for a little bit of bite. The sweetness was just right for the salmon and to counter-balance the mustard and horseradish. Baked Salmon with Maple Mustard Sauce Ingredients: 2 tablespoons Dijon mustard 3 tablespoons real maple syrup 1 tablespoon prepared horseradish 1/4 reaspoon ground black pepper 2  fillets salmon Method: Preheat oven to 350 degrees. Whisk together the mustard, maple syrup, horseradish, and  1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes.  Cover the bottom of a baking pan with water, a minimum just to add a little liquid. Add the salmon to the baking pan. Pour the Mustard Maple Sauce on top. Bake for 15 minutes. Eat and enjoy.

This title tells what I made but not what the group made.  The correct dish is  White Fish with Pine Nut Brown Butte r .  Ok, mine is  fish and has the butter but my changes were major.   When I ran out of pine nuts, a few months ago, I did not replace them because of the price.  That is where the almonds come in; they are my replacement in this recipe.  I was planning on picking up white fish in the store but it has been so cold, I opted out of facing the ice and freezing temperature and settled for salmon which was already, in the house. I admit, I am not at all sorry, because I love salmon and almonds are as good as pine nuts, in my opinion.  This quick dish was delightful.  It was mild flavored and on spinach, it seemed perfect. The ingredients were few, butter, almonds, lemon juice, salmon and spinach.  I added a little water when I put the spinach in the pan, for the last two minutes.   It came together easily a...

Salmon is a staple in our house.  We have it once during the week and sometimes again on the Sabbath.  I have not cooked it with this combination of ingredients before.  I have made so many salmon recipes over the year that I love when a new one comes along. Hoison has a pleasant flavor and mixed with the maple syrup and vinegar, we really ate with relish.  I could easily repeat this one.  It is also   another quick, easy and delicious recipe. Hoisin-Glazed Salmon - Joy Bauer Ingredients: 3 tablespoons hoisin sauce 3 tablespoons pure maple syrup 1 tablespoon white wine or rice vinegar 1 teaspoon fresh grated ginger 4 six-ounce salmon fillets Method: Preheat the oven to 400°F. Line a baking sheet with parchment paper.  Place the salmon fillets on the prepared baking sheet, spacing them evenly. Bake for 10 minutes. While the salmon is baking, in a small bowl, mix together the hoisin sauce, maple syrup, vinegar, a...

When, I first started blogging, I used a lot fewer ingredients than I use today, particularly in the area of produce.  I was a lettuce, tomato and cuke kind of person, of course using potatoes and onions.  I didn't use too much more.  I did buy lots of frozen vegetables such as broccoli and cauliflower and i still do. If you asked me about leeks, kabacha, bok choy, even garlic.  (I knew what garlic was but not what it looked like.)  We ate well despite these limitations. If you have followed the blog, you probably have seen my, praising a new vegetable that I just "discovered" and now use frequently.  This happens regularly.  Thanks to the groups I have cooked with and recipes with some of the exciting additions, I now call them friends.  Leeks is one of these - newish to our household and other than the dirt, it comes with, I love it.  Tonight's soup was great and I think the flavor was from the leek. All I know is, I made enough for...

We have salmon, once a week usually and this week, it was the first time, I remember making one with a ginger glaze.  I say, "I remember" because since June 2009, I have gotten into this habit of weekly salmon.  I won't say, I have not missed but I can say, I have not missed very often. I attempt to change the salmon recipe weekly although I am sure, I must have duplicated.  I search for new recipes or just be creative.  As a result, we have had some "unusual" dishes but I can't think of one that was not good. In my old blog, My Sweet and Savory, I was posting a new salmon recipe a week for a few months.  I should bring them over here since I closed the other blog down, perhaps forever.  I don't think, I can run two blogs these days.   Ginger Glazed Salmon Ingredients: 2 salmon fillets 1/4 cup cold water 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 1 tablespoon chili sauce 1 teaspoon grated ginger 2 teaspoons gluten-free...

I now keep two cans of salmon in the cupboard to be used as a miracle worker when I am at a loss what to make for a meal.  I took them out to make the following recipe from one of my favorite chefs, Ellie Krieger. Herbed Salmon Croquettes adapted from adapted from Ellie Krieger Method: 1 cup Gluten-free crumbs 1 small onion, minced 1/2 teaspoon garlic powder 2 cans salmon, drained of any excess liquid 1 teaspoon Dijon mustard 1 /2 celery stalk, very finely diced 2 large egg whites 3 Tablespoons chopped fresh parsley 2 Tablespoons chopped fresh dill  1/4 teaspoon freshly ground black pepper olive oil cooking spray Procedure: Heat 2 teaspoons of oil in a small skillet over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes. In a large bowl combine 1 cup of the Gluten-free bread crumbs, the onion mixture, salmon, mustard, c...

When I planned the week's meals from AllRecipes, I chose the a Thai noodle dish so when I decided on salmon  to go with it, I also focused on Thai.  I like dishes with these seasonings.  They tend to always work with whatever the main ingredients are.  They work in a stir fry, meat and fish.  I even have made a chicken soup with many of the same ingredients. Thai Salmon ( adapted from About.com) Ingredients: 2-3 salmon fillets or steaks 4 tablespoons hoisin sauce (gluten-free) 4 tablespoons gluten free soy sauce 1 teaspoon vinegar 1 tablespoon honey 1/2 teaspoon red pepper flakes (to taste) 2-3 green onions, finely sliced or chopped Method: Place salmon in a baking dish.  For two pieces, I used a square pan. In a separate bowl, combine the hoisin sauce, soy sauce, lime juice, honey, and chili flakes. Stir well to dissolve the honey. Add white parts of the green onion. Pour over salmon, turning pieces to satu...

Margaret of Tea and Scones chose Soft Poached Eggs with Sweet Potato Hash Browns . I broke this down in my head and realized, there were two items, I did not have. One was asparagus which hubby does not eat and the other was sour cream for the topping. What was left was an easy recipe sweet potato cakes with a soft boiled egg on top. Actually, I cooked mine longer so it would not be soft boiled which is not our favorite. I, also served a few plain and ended up planning to make them for a side dish, for the holiday. When I make them again, I plan to bake them, rather than fry them. Mine were not cooking in the middle so I put them in the oven while the egg cooked. The few minutes there finished the perfectly. I would like to see how they come out, only baked, missing the browning and crisping of the fry. I think, it will still be good. Linked to:  Full Plate Thursday       Showcase Your Talent Thursday    

This is another recipe brought over from My Sweet and Savory. This is when a kosher site runs into difficulties. This recipe was meant to be made with shrimp and we don't eat shell fish. Salmon may be a poor substitute but it was good. I found this to be an easy recipe which went quickly as I find most of Donna's recipes. I am going to share my recipe which of course, will be different from the other participants. Ingredients; Recipes: 1 tablespoon olive oil 1 large onion, sliced 1 clove garlic, chopped (more was called for in original recipe) 1 can diced tomatoes 1 cup white wine 1 cup vegetable broth 2 salmon fillet 2 tablespoons parsley black pepper Method: Heat a large skillet over medium heat and add oil, onions and garlic. Cook, stirring occasionally for about 8 minutes until onion are soft and golden. Add tomatoes, wine and broth. Simmer for 10 minutes until slightly thickened. Add salmon and cook for 5 minutes on each side or until cooked through. Add parsley...

Cooking Light and Eating Well are two of my favorite food magazines.  I appreciate their approach to healthy eating and their recipes seem to be perfect for me.  I go through one after another checking them off to make in the future. My introduction to Eating Well was winning in on one of the gluten-free sites.  From that day on, I kept res-subscribing and look forward to its arrival. The recipe, I made for dinner comes from an old Eating Well magazine, July/August 2009.  Since my lukewarm attitude toward eggplant has become an enthusiastic approach, I search for eggplant recipes and one with salmon could not be allowed to escape uncooked. Salmon and Eggplant Curry    ( adapted) Ingredients: 1 tablespoon olive oil  1 teaspoon curry powder 1 onion, chopped 1 medium eggplant, cut into 1/2-inch cubes 1 14-ounce can “lite” coconut milk 1 tablespoon soy sauce 1 tablespoon light brown sugar 2 skinned salmon fil...